Who doesn’t love Hummus? Did you know there is a right and wrong way to prepare it and several cultures have their own unique variations?
If you every wanted to learn more about this delicious food or just wanted to discover new ways to add a little bit of spice to a classic hummus recipe, then let the The Complete Hummus Cookbook be your guide.
This delightfully written comprehensive book is all about hummus from the history to the recipes, nothing is left out.
It contains 100 easy to follow recipes from your classic hummus that we all know and love to a supper yummy stuffed shell recipe that replaces ricotta cheese with hummus to create the nostalgic full of flavor food that we all grew up on.
After reading through this cookbook you will never look at a chickpea the same thanks to its author Catherine Gill who took the time to research this very special legume and create some memorable recipes.
If your are looking to add a little sweet spice to your life we highly recommend that you try this Pumpkin Spice Hummus recipe below.
Pumpkin Spice Hummus
½ cup canned pumpkin puree
½ cup canned chickpeas, drained or equivalent cooked chickpeas
2 tablespoons tahini
2 tablespoons pure maple syrup
⅛ cup lemon juice or juice from half large lemon
2 tablespoons olive oil
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon ground clove
¼ teaspoon sea salt
1–2 tablespoons water
Using a food processor, blend all ingredients until the desired consistency is reached and hummus is well-combined. Add more water to make hummus less thick or more salt to taste, if desired.
Tip: This hummus looks lovely with a little sprinkle of cinnamon on top and few pepitas (raw pumpkin seeds) on top as garnish!
Courtesy Images & Recipe: Hatherleigh Press